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Lincoln Croquettes

Name: Lincoln Croquettes
Yield: 4 servings
Ingredients: 1 cup bread crumbs; 1 cup walnut meats, cut in pieces; 1 cup cooked chicken, cubed; Croquette Sauce (p. 397) made with Chicken Stock; Salt, celery salt, paprika, and nutmeg; Salt, celery salt, paprika, and nutmeg; Salt, celery salt, paprika, and nutmeg; Salt, celery salt, paprika, and nutmeg

From Boston Cooking-School cook book, 1896

Serves 4

Makes 12 or more croquettes.

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

308Calories

25 gProtein

20 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories308 kcal

Protein25 g

Carbohydrates20 g

Fiber1.6 g

Sugars1.8 g

Total Fat14 g

Saturated Fat3.7 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol97 mg

Sodium1152 mg

Potassium346 mg

Calcium84 mg

Iron3.5 mg

Magnesium37 mg

Phosphorus266 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A31 mcg

Vitamin E0.4 mg

Vitamin K2.2 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.7 mg

Folate39 mcg

Choline39 mg

Caffeine0 mg

Water58 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 167. The excerpt below is the record exactly as published.

LINCOLN CROQUETTES 1 cup bread crumbs Croquette Sauce (p. 397) made ‘1 cup walnut meats, cut in with Chicken Stock pieces Salt, celery salt, paprika, and 1 cup cooked chicken, cubed

Cook this with the app: pantry check, scaling, and the assistant.